Private Chef Alec Alec

Alec is a skilled private chef whose culinary journey began with a foundation in hospitality from NAU School of Hospitality. His cooking style is a unique fusion of locally focused ingredients and vibrant international flavors, drawing from his love of handmade pasta and pizza and diverse cuisines such as Mediterranean, Middle Eastern, Mexican, Indian, and Southeast Asian. With a rich experience in renowned establishments including Lafoley Kitchen, Arizona Inn, Reilly Craft Pizza, and Hotel Congress, Alec brings a wealth of expertise to every event. Alec has had the privilege of cooking for notable figures such as Daniel Boulud, Ming Tsai, Brian May, Billy Dee Williams, and Tim Curry. Whether for an intimate gathering or a grand celebration, Alec is devoted to delivering an exceptional culinary journey that will leave a lasting impression.

For me, cooking is...

A part of my everyday life and has been my passion as well as my career for over 20 years.

I learned to cook at...

Starting at the age of 14 from local restaurants in Tucson, Arizona, my father’s family recipes, and though my university program.

A cooking secret...

Knowing how to balance acid and salt in every dish.

My menus

Italian multi-course meal

STARTER

All inclusive

Antipasto - Stationary board for cocktail hour - Balsamic roasted onion dip with crudité, charcuterie, pickled veggies, cheese, crackers

Plated Appetizer Course - Plated Local mushroom arancini, roasted tomato aioli, fennel-apple ‘slaw’

Salad Course- Arugula, zucchini noodles, crushed pistachios, fresh mint, black pepper whipped ricotta, basil vinaigrette

FIRST COURSE

All inclusive

Handmade Pasta Course - Farfalle, spicy vodka sauce, peas, crispy prosciutto, basil

Handmade Pasta Course - Leek and goat cheese cappelletti, Burre Blanc, chives, crispy shallots

MAIN COURSE

Choose 1 dish

Chianti Braised Beef Short Rib with Italian salsa verde W/ herbed polenta and seasonal vegetables roasted with agrodolce sauce

Pan Seared Trout with Italian salsa verde W/ herbed polenta and seasonal vegetables roasted with agrodolce sauce

DESSERT

Choose 1 dish

Classic Tiramisu w/fresh berries

Lemmon posset with sweet n’ salty crumble and blueberries

Cardamom olive oil cake with locally made ice cream and raspberry crème anglaise

Taco Bar

STARTER

All inclusive

Chorizo quesadillas

Corn tortilla chips with roasted tomato salsa and guacamole

Green chili white cheddar queso dip

FIRST COURSE

All inclusive

Field greens with charred corn, radish, pepitas, cherry tomatoes, cotija, cucumber-cilantro vinaigrette

MAIN COURSE

Choose 2 dishes

Orange-cinnamon braised carnitas

Shredded beef birria

Green chili roasted chicken

Grilled tequila-lime shrimp

Protein Choices all come with: Corn and Flour tortillas Vegetarian refried pinto beans Cilantro-lime rice Sauted fajita veggies Toppings: shredded cheese, green and red salsas, shredded lettuce, pickled red onion, cilantro, hot sauce

DESSERT

All inclusive

Cinnamon sugar profiteroles w/local ice cream and warm Mexican chocolate sauce

Taste of Montana

STARTER

All inclusive

Bison meatballs with arugula-walnut pesto

Crostini with local goat cheese, grilled asparagus, romesco sauce

Grilled shrimp and corn blini with smashed avocado

FIRST COURSE

Choose 1 dish

Field greens, shaved apple and fennel, citrus segments, crushed almonds, roasted shallot vinaigrette

Cream of local mushroom soup, crispy garlic, chili oil drizzle

MAIN COURSE

Choose 1 dish

Local MT strip steaks with smoked salt n’ herb rub, and local herb chimichurri, served with Handmade Farfalle pasta with local mushrooms, peas, white wine, cream, and parmigiano Roasted seasonal vegetables with lemon, garlic, and fresh herbs

Whole side of roasted Salmon with fennel-brown sugar blackening spice, citrus burre blanc, served with Handmade Farfalle pasta with local mushrooms, peas, white wine, cream, and parmigiano Roasted seasonal vegetables with lemon, garlic, and fresh herbs

DESSERT

Choose 1 dish

Brown-Butter pistachio cake with local ice cream and raspberry coulis

Lemon posset with sweet n’ salty crumble and huckleberry compote

Flourless chocolate cake with fresh berries and whipped cream